Serves 8 to 10
5 pounds boneless chicken thighs
½ can chipotles in adobo
1 tablespoon chili powder
½ yellow onion, sliced
1 tablespoon salt
1½ teaspoons black pepper
2 tablespoons lime juice
1½ cups canned whole tomatoes
1½ teaspoons dried Mexican oregano
2 garlic cloves
8-10 brioche buns
4-5 avocados, sliced
Coleslaw and pickled jalapeños for serving
For the chicken tinga:
For the sandwich:
1. Make the chicken tinga: Preheat oven to 300 degrees. In a roasting pan, combine all ingredients with 1 cup water. Mix well and cover with foil. Roast until chicken is tender, about 3 hours.
2. Assemble the sandwiches: Once chicken is roasted, shred meat. Toast brioche buns, then top with sliced avocado, shredded chicken tinga, coleslaw, and pickled jalapeños.
From Irene’s Takes Texas’ Diner Scene Global.
Recipe ByAndrew Curren, Irene's, Austin